Food Traditions - old and new

When I was writing MIST ON THE MEADOW, I tapped into my German heritage which, like Christmas traditions, has become diluted with the number of years my ancestors have spent on this side of the ocean. Traditions have to change as circumstances, and locations, change. The main character, Marissa, is a baker, and she carries forward a traditional German dish for Christmas. 

For years, my family has made cinnamon dinner rolls at the holidays. I went in search of a additional German traditions to add to my story. The result was Ofenschlupfer.  Ofenschlupfer literally means "sneaking into the oven." So if you are looking for an easy German dessert recipe, sneak this yummy treat into your oven.

Do you have any traditions that you hold onto? New traditions to accommodate the progression of time?

Prosit!

 

Recipe For Ofenschlupfer

(Apple Bread Pudding)

1-2 golden delicious apples
4 slices of bread (Can use 4 Hawaiian rolls, sliced into thirds)
2 Tbls butter
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup raisins
3 eggs, slightly beaten
1/3 cup granulated sugar
1 tsp vanilla
dash of salt
2-1/2 cups milk, scalded

Heat oven to 350 F. Toast bread slices lightly. Spread slices with butter (margarine).   Peel apples, cut in fine slices and toss with brown sugar and cinnamon. Arrange bread slices buttered side up in a 1-1/2 quart buttered casserole dish.  Top with apple mixture and raisins.  Mix eggs, sugar, vanilla and salt. Slowly stir in milk.  Pour over bread. 

Place casserole dish into a square pan, 9x9x2, on oven rack. Pour very hot water (1 inch deep) into square pan. Bake until knife inserted halfway between center and edge comes out clean, 65-70 minutes. Remove casserole dish from pan of hot water.  Serve warm or cool  6-8 servings.

Enjoy this easy bread pudding recipe on its own or with a thick creamy vanilla sauce.